Director Catering & Commissary

Atlas Air • Miami, FL

121d • $117,500 - $158,500

About The Position

Responsible for leading the catering/commissary department and planning all aspects for aircraft catering and commissary. Plan, implement and manage budget for Catering Department. Manage all internal reports (FCR, Pursers and PSR) for trends.

Requirements

• Bachelor's degree required or equivalent experience.
• Minimum 10 years' experience in airline catering and commissary.
• Must have the ability to take initiative on a given task and persist with the task to its completion.
• Able to identify problems and their sources.
• Knowledge with aircraft galley equipment development (e.g. carts standard units, drawers, service equipment, etc.).
• Experience in the budgeting process and managing an operating plan.
• Must demonstrate proven leadership skills with the ability to lead the Catering Operation.
• Successful track record in leading an airline catering department for on time performance.
• Ensure compliance with safety, health, environmental and quality guidelines provided by corporate and local regulations and customer requirements.
• While not necessarily accountable for the solutions, an individual must be able to identify potential resources to help in the decision making process for a particular problem.
• Strong written and verbal communication skills.
• Must be comfortable engaging in a variety of different communicative modes (verbal, non-verbal, and written).
• In addition, the ability to listen actively is important for this job as well.
• The ability to process information from a variety of sources and to articulate information in a meaningful way to one's co-workers or supervisors is critical to this position.
• Must have an interest and ability in serving others as one of the primary functions of their job.
• Must have a strong command of English language including grammar, style, and punctuation for any written correspondence or communication.
• The ability to work with computers is invaluable to this position.
• When necessary, the ability to understand and communicate within a technical or specialized subject-matter, particularly as it pertains to aviation and the aviation industry.

Responsibilities

• On call 24 hours/7 days a week to respond to crisis situations in order to provide guidance on delays, flight cancellations and other irregularities.
• Work closely with internal IT department to ensure automated processes are in place for both passenger and cargo aircraft catering.
• Manage all internal reports (FCR, Pursers & PSR reports) for trends.
• Manage and confirm vendors are following company guidelines.
• Ensuring that all department staff members are briefed and up to date on all operational changes, menu changes, that affecting catering requirements.
• Meeting with new and existing catering vendors to ensure acceptable levels of catering service are met, and to address any negative trending levels of service.
• Work in conjunction with SRC to develop a safety/audit program for the catering facilities and catering operation.
• Plan and implement as well as control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations.
• Serves as the subject matter expert for maintenance, safety, inflight service and procurement for improvement activities.
• Participates with catering vendors and corporate resources to implement lean processes and objective into the production process.
• Sets and publishes system-wide standards and business processes for all aspects of Catering Operations.
• Evaluates and implements ongoing process improvement and automation opportunities of Catering operations disciplines that scale and grow with business need.
• Provide direction on strategic ordering of rotable and expendable galley equipment and maintains associated budget.
• Leads aircraft stowage and galley designs including galley equipment (ovens, coffee makers, carts, standard units, etc.).
• Implements specification and product changes.
• Direct and manage appropriate resource allocation and manpower planning to ensure staffing strategy is aligned with the needs and requirements of the operation.
• Drive solution-based recommendations and improvements to ensure integrity and success of the catering operation and its processes.
• Lead the department to achieve the budget targets and initiate corrective actions if necessary.
• Ensure that the department's work methods are in line with the company standards and customer contracts.
• Assisting as directed on special projects.
• Other duties as assigned in order to achieve operational goals and objectives.

Benefits

• Equal Opportunity Employer

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Industry: Air Transportation
• Education Level: Bachelor's degree